Month: January 2015

Hawaiian Roadhouse Rolls

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Hawaiian Roadhouse Cover

So, the other night, I had a serious craving for those rolls from Texas Roadhouse. But, then I thought of those a-MAY-zing Hawaiian rolls and I was pulled between the two. Even though Texas Roadhouse serves theirs with honey butter, I prefer them with regular butter. But I thought a little sweet with them would be yummy some other way. So, after some Pinning, Googling, and thinking a little independently from social media, I came up with these rolls. They are a bit of both rolls combined, and I’m pretty sure Heaven will want the recipe. Is that bragging? Hmmmm…. I mean, I don’t want to be conceited or snobby, but they are seriously good rolls. What’s more,

These are the very first rolls I’ve ever made… EVER!!!

And if I do say so myself, they were good. Like… really really good. I know I already said that, so now I AM probably bragging. Just trust me and try them. Then you can say the same thing about your rolls! These rolls were also really easy to make. If you know anything at all about baking, you can do this recipe. If you know nothing about baking, you still can do this recipe. Don’t be afraid, just try it!

Rolls Upclose

Hawaiian Roadhouse Yeast Rolls


4 ½ teaspoons active dry yeast (2 packets)
1 cup warm half and half
1 1/2 cups warm water
1 cup sugar
1/2 cup honey (I used creamy)
8-9 tablespoons butter, melted
Coconut Oil is optional (spray form is what I used)
2 large eggs
1 tablespoon kosher salt
8 cups all-purpose flour
Flour for rolling surface and rolling pin

In a mixing bowl (the stand mixer kind is the best, but you really can do this with a handheld mixer, or even by hand if you don’t have a mixer), add yeast, milk, sugar, and honey. Stir or (on low) mix just enough to dissolve the yeast. Wait for the yeast to bloom. It will start to bubble and become aromatic (or as I call it, “smell like rotten beer”), in about 5 minutes.

Add 6 tablespoons melted butter, eggs, salt, and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour for the dough to come together (mine takes the whole 4 additional cups) add salt. Let it sit for about 8 minutes until dough is tacky, but not sticky.

Turn onto a floured board.

Rolls 2

Knead a few turns. Do NOT over knead the dough. That is what makes bread tough (My friend Kimberly taught me that. She was an excellent baker. Like, the best!) Place the dough in a bowl with 1 tablespoon melted butter. Toss the dough to cover entirely with butter.

Rolls 1

Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled, about 1 hour. If your house is fa-REEZ-ing cold like mine (thank you menopause), use your oven. Preheat it to the lowest setting. Turn oven off and place bowl of dough on the top rack.

When the dough has doubled in size, punch it down and turn out onto a floured board. It’s going to seem a bit gooey. That’s ok.

Rolls 5

Dump some flour on it and roll it into a rectangle (or what ever random size you end up with 🙂 ) about 1” tall. Make sure it’s not less than an inch or you’ll have thin rolls. Cut the dough into about 2.5×2.5 inch squares. I used a pizza cutter and it worked perfectly.

Rolls 3

Spray cookie sheets with coconut oil (or rub it on if yours isn’t in spray form. I LOVE the spray and use it all the time. On like, everything!) If you don’t have coconut oil, 2T butter will work. The coconut oil spray I use is not aerosol and it’s totally worth the little extra it costs. It’s available in several different brands.

Rolls 4

Place rolls on prepared cookie sheets about ½ – 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.

Preheat oven to 350° and bake for about 17-19 minutes. They will be just turning a golden brown. We like our rolls and biscuits just baked enough to be edible and fluffy, but not so long they are all the way brown. Bake yours according to your own taste.

The rolls in the first picture were baked for 17 minutes. The second picture shows the rolls I baked for 19 minutes. I may have a wonky oven because the baking time I use is never ever the suggested time. So there’s that…. sorry?

Rolls on Pan

Rolls on Pan 2

As soon as you take the rolls out of the oven, brush them with melted butter. I covered the entire surface.

Next, put all of the rolls in a safe hiding place and hand them out as “people treats”. They are so good, you can probably get anything you want. Just ration them.

Or serve them with dinner. We had chicken fried steak and baked Yukon Golds with ours. Oh, and broccoli and salad. Honestly, that is what Mr. Matrimony had.
I had rolls.

Only rolls.


Forget the Entree


(Note: I made this the traditional “Hawaiian Style” with pineapple juice in lieu of the water and sugar. They were good, and really not pineapple-y at all. BUT… the way I wrote the recipe above is better!)